Ganache is a mixture of chocolate and cream, very rich and creamy. It’s used for chocolate candies, truffles, tarts, entremets, macarons…  And depending on the usage, it can be soft (for entremets and tarts for instance) or firm (for candies and truffles mainly, the ganache has the consistency of thick paste at room temperature, and that hardens upon refrigeration). The proportions below are adapted for ganaches used for desserts.

Dark chocolate ganache

The proportions below are applicable for a 70% dark chocolate (Guanaja of Valrhona). You can adjust the  quantities as follows for other percentages of cacao:
– 120g of chocolate 60% (Oriado of Valrhona) and 130g of cream
– 110g of chocolate 64% (Manjari of Valrhona) and 130g of cream
– 105g of chocolate 66% (Caraibe of Valrhona) and 130g of cream

Print Recipe
Prep Time 10 mins
Cook Time 0 mins
Resting Time 2 hrs
Total Time 2 hrs 10 mins
Course Breakfast, Dessert, Essentials, Snack
Cuisine French
Servings 250 g
Calories 210 kcal

Equipment

  • Scale
  • Saucepans
  • Stainless steel mixing bowl
  • Silicone spatula
  • Hand blender
  • Cling wrap

Ingredients
  

  • 100 g Dark chocolate 70% Guanaja of Valrhona
  • 130 g UHT cream 35% milk fat
  • 20 g Inverted sugar

Instructions
 

  • Melt the chocolate pistoles using a double boiler (or Bain-Marie) or microwave (not recommeded).
  • Boil the cream together with the inverted sugar.
  • Add the hot mixture gradually to the melted chocolate (in 3 or 4 steps). Take the time at each step to stir energetically using the spatula with small circular movements in the very center. This will insure the perfect and homogeneous incorporation of the cream into the chocolate (make an emulsion)*.
  • The ganache may be not very smooth after the first additions, but keep on stirring energically in the center, the edges will end up by being perfectly combined.
  • At the last addition your ganache should be smooth and shiny.
  • Blend the ganache for 10 seconds using the hand blender to finish the emulsion (if needed).
  • Cover with cling wrap and let it set in the refrigerator for at least for 2 hours.
Keyword Chocolate, Ganache

Milk chocolate ganache

The proportions below are applicable for the Bahibe chocolate of Valrhona, i.e. a milk chocolate with 46% cacao. You can adjust the quantities as follows for other percentages of cacao:
– 170g of chocolate 36% (Caramelia of Valrhona) and 100g of cream
– 150g of chocolate 40% (Jivara of Valrhona) and 100g of cream

Print Recipe
Prep Time 10 mins
Cook Time 0 mins
Resting Time 2 hrs
Total Time 2 hrs 10 mins
Course Breakfast, Dessert, Essentials, Snack
Cuisine French
Servings 250 g
Calories 210 kcal

Equipment

  • Scale
  • Saucepans
  • Stainless steel mixing bowl
  • Silicone spatula
  • Hand blender
  • Cling wrap

Ingredients
  

  • 140 g Milk chocolate 46% Bahibe of Valrhona
  • 100 g UHT cream 35% milk fat
  • 10 g Inverted sugar

Instructions
 

  • Melt the chocolate pistoles using a double boiler (or Bain-Marie) or microwave (not recommeded).
  • Boil the cream together with the inverted sugar.
  • Add the hot mixture gradually to the melted chocolate (in 3 or 4 steps). Take the time at each step to stir energetically using the spatula with small circular movements in the very center. This will insure the perfect and homogeneous incorporation of the cream into the chocolate (make an emulsion)*.
  • The ganache may be not very smooth after the first additions, but keep on stirring energically in the center, the edges will end up by being perfectly combined.
  • At the last addition your ganache should be smooth and shiny.
  • Blend the ganache for 10 seconds using the hand blender to finish the emulsion (if needed).
  • Cover with cling wrap and let it set in the refrigirator for at least for 2 hours.
Keyword Chocolate, Ganache

White chocolate ganache

The proportions below are applicable for a 33% chocolate (Opalys of Valrhona). You can keep the same quantities if you use Dulcey 32%.

Print Recipe
Prep Time 10 mins
Cook Time 0 mins
Resting Time 2 hrs
Total Time 2 hrs 10 mins
Course Breakfast, Dessert, Essentials, Snack
Cuisine French
Servings 250 g
Calories 210 kcal

Equipment

  • Scale
  • Saucepans
  • Stainless steel mixing bowl
  • Silicone spatula
  • Hand blender
  • Cling wrap

Ingredients
  

  • 160 g Milk chocolate 46% Bahibe of Valrhona
  • 80 g UHT cream 35% milk fat
  • 10 g Inverted sugar Optional

Instructions
 

  • Melt the chocolate pistoles using a double boiler (or Bain-Marie) or microwave (not recommeded).
  • Boil the cream together with the inverted sugar.
  • Add the hot mixture gradually to the melted chocolate (in 3 or 4 steps). Take the time at each step to stir energetically using the spatula with small circular movements in the very center. This will insure the perfect and homogeneous incorporation of the cream into the chocolate (make an emulsion)*.
  • The ganache may be not very smooth after the first additions, but keep on stirring energically in the center, the edges will end up by being perfectly combined.
  • At the last addition your ganache should be smooth and shiny.
  • Blend the ganache for 10 seconds using the hand blender to finish the emulsion (if needed).
  • Cover with cling wrap and let it set in the refrigirator for at least for 2 hours.
Keyword Chocolate, Ganache

Additional comments

If you wish to flavor the ganache, you can infuse coffee beans or tea or vanilla or Tonka bean or citrus zests… once you bring the cream to boil. Strain it once infused and check the weight (the beans / tea leaves for instance may absorb an important portion of the cream). Add more cream if needed to get the same initial quantity, and boil it again before adding it to the melted chocolate.
If you wish to add any paste (pistachio, black sesame, hazelnut…) you can do it at the end.

Bon appétit!